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Mushroom and Vegetable Lasagna Recipe

Mushroom and Vegetable Lasagna
Source: Pillsbury

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Ingredients

  • 9 uncooked lasagna noodles
  • 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
  • 3 teaspoons dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 1 clove garlic, minced
  • 1 container (10 oz) refrigerated Parmesan sauce
  • 1 bag (22 oz) frozen broccoli florets, thawed, drained
  • 2 tablespoons butter
  • 1 1/2 lb assorted fresh mushrooms, sliced (9 cups)
  • 2 cups shredded carrots
  • 3 cups shredded mozzarella cheese (12 oz)
PREP TIME
30m
COOK TIME
1h15m
TOTAL TIME
1h45m
YIELD
12 servings

Instructions

  • Heat oven to 350°F.
  • Cook lasagna noodles as directed on package.
  • Drain.
  • Meanwhile, in medium bowl, mix tomatoes, basil, oregano and garlic.
  • Reserve 1/2 cup Parmesan sauce.
  • In another medium bowl, mix remaining Parmesan sauce and broccoli.
  • In 10-inch skillet, melt butter over high heat.
  • Add mushrooms and carrots; cook 4 minutes, stirring frequently, until tender.
  • Spoon and spread reserved 1/2 cup Parmesan sauce over bottom of ungreased 13x9-inch (3-quart) glass baking dish.
  • Top with 3 cooked noodles.
  • Spread half of broccoli mixture over noodles.
  • Top with 1 cup of the tomato mixture, 1 cup of the mozzarella cheese and half of mushroom mixture.
  • Repeat layers, topping with remaining noodles and remaining tomato mixture.
  • Cover tightly with sprayed foil.
  • Bake 50 to 60 minutes or until hot and bubbly.
  • Remove from oven.
  • Uncover; sprinkle with remaining 1 cup cheese.
  • Let stand 15 minutes before serving.

Dinner

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A recipe from Pillsbury

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